Popping a hotdog in a bun as often as I might want to is most likely not the best thing for my health. I already know what goes into most of them yet I still eat them. I decided to try and switch up some of my vegan sausages to make something ‘hotdog’ flavored – and – it WORKED. I added some TVP to give them a more meaty texture. I know there’s a lot of spices, but you’re trying to create something that doesn’t just taste like salted tubes of wheat and soy. Topped with all your favorites, I swear you won’t know the difference!
1 1/4 cup Vital Wheat Gluten
1 cup TVP
1/4 cup flour
1/2 cup nutritional yeast flakes
1 teaspoon freshly ground pepper
1 tablespoon ground dry rosemary
1 teaspoon chilli pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 3/4 cup Beef flavored broth (be sure it’s vegetarian)
2 tablespoons olive oil
1 teaspoon sugar (stir well to dissolve)
1 tablespoon liquid smoke
1 tablespoon tamiri or soy sauce
4 cloves garlic minced
1 teaspoon fresh minced rosemary (if you have some)
1/2 cup finely chopped Italian parsley
In a large glass or ceramic bowl, mix together all of the dry ingredients very well and create a well in the center. In a separate bowl whisk together the water, garlic, fresh herbs, olive oil and soy sauce. Using a fork, gently stir the wet into the dry ingredients. Keep mixing the dough until it begins to firm up a bit. the TVP will take a bit of time to absorb the water. If dough mixture is too wet, you can add another tablespoon of flour if needed. It will feel quite fluffy and light, not dense like a bread or cookie dough. Kneed it a bit till it comes together like dough.
Scoop 1/2 cup dough mixture at a time and shape into logs or patties. Place them on piece of aluminum foil and roll them up, twisting ends.
Place sausages in your steamer and steam for 30 minutes. I used a big pot with my old school veggie steamer on the bottom. Be sure to check that the water doesn’t dry up while cooking!
Once the sausages have cooled, remove from the foil (the moisture inside will make them soggy) wrap well in cello wrap and refrigerate or freeze until ready to eat. The sausage may feel a tad dry on the outside but will soften and firm up after chilling. These will need to be fried in a little olive oil or grilled to give them a nice crispy texture. Top with all of your favorite hotdog toppings, mm mm good!